NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 cup carrots

0.5 cup red onion

2 cloves garlic

0.75 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by halving the baby potatoes, slicing the carrots into half-inch rounds, and cutting the broccoli into bite-sized florets.

• 3

  Roughly chop the red onion into large chunks and finely mince the garlic cloves.

• 4

  Place the chicken breast in the center of the sheet pan and surround it with the potatoes, carrots, broccoli, and onion.

• 5

  Drizzle the olive oil evenly over the chicken and vegetables, then sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the oil and herb mixture.

• 7

  Spread everything into a single layer, ensuring the vegetables aren't overcrowded so they roast rather than steam.

• 8

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain locked in.